生料酒酿造常见问题之工艺(7/10)

时间:2019-07-22 来源:www.hnytgqt.net

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37. Is the raw material fermented white wine stored as good as the clinker fermented wine for a long time?

Certainly not. The aroma in the liquor is related to the winemaking process and the use of the song. The amount and proportion of the aroma substances and the type are the core of the taste of the liquor. The storage process can only reduce the odor, promote the stability of the liquor, and mix the alcohol molecules with the water molecules. The storage of raw liquor with poor quality has no practical significance, and it does not reach the taste of clinker liquor.

38. What is the specific method of raw material brewing?

After more than ten years of practice, raw material brewing technology, although there are still many problems, especially the defects in wine quality, but as a new method of brewing white wine, there is still a place worthy of recognition. The specific method of raw material brewing: 1. First, choose the fermentation site. It is best to choose the room that is warm in winter and cool in summer. Choose the size of the plant according to the amount of investment and the quantity of sales, and prepare the tank or cement pool for fermentation. Wait for the container. 2, the choice of distiller: first choose stainless steel equipment, according to their planned output, each time you steamed a few kilograms of white wine complete sets of equipment, you can contact the production unit to customize the specifications you need, the general specifications have brewed white wine each time 25 kg, 50 kg, 75 kg, 100 kg - 800 kg. Choose a condensate that is suitable for liquids. 3. The heat exchange area of the condenser should be large to ensure that the temperature of the wine is not higher than 40 degrees. 4, brewing raw materials: raw materials brewing is the raw material of brewing does not need steaming, directly with raw materials can be converted into sugar, and then converted into ethanol. As long as the starch-containing substance or the sugar-containing substance can be converted into ethanol, that is, edible alcohol. In addition to rice, other foods need to be crushed. If you want to use the raw material to make the white wine taste good, you must match the raw materials of the wine.

39. Raw material brewing and clinker making, what is the difference between their technological processes?

xx原料与熟料两种酿酒工艺的比较,以传统的小弯曲葡萄酒固态工艺为例,工艺流程:原料→浸泡→初蒸→糯米→再蒸→煨制冷→添加歌曲→拳击文化细菌→匹配菜→桶发酵→蒸馏→成品酒。

原料酿造工艺:原料(粉碎)+水+歌→发酵→蒸馏→成品酒。

40.原始酿酒有什么好处?

从两种工艺流程的比较中可以清楚地看出,原料酿造工艺与熟料酿造工艺相比具有以下优势:

1.原料(粉碎)+水+长笛进入发酵,无需原料浸泡,蒸煮,炖煮,重蒸,干燥,煨,包装,培养细菌,混合等,节省燃料,烹饪原料所需的劳动力,时间,地面空间等。

2,原料不需要辅助材料,如稻壳等,节省一定的成本。

3.原酒酿造率有所提高。原料酿造技术生产的白酒,如果不达到国家规定的蒸馏后一级质量标准,可以加工。

4,原料酿造是采用边缘糖化,侧发酵,液体发酵,液体蒸馏的全液体生产工艺,将传统工艺复杂复杂的工艺简化为数千年,分为配料,发酵,蒸馏三个过程。因此,操作简单易行。

41.生酒酿酒的葡萄酒不可行,味道可以多样化吗?

原料酿造由于其自身的工艺原因,白酒的质量一般,如果口味达到传统白酒的质量水平,目前的情况还有很大差距。然而,在发酵过程中可以采取一些方法来改善葡萄酒的质量,使其能够朝着更好的方向发展。

现在我听说原料非常适合酿酒。我想尝试一下,但如果我没有经验怎么办?

原料酿造过程简单,仍具有一定的优势。只有一个缺点,就是味道不如熟料。这是多年来原材料难以推广的主要原因。现在更好的是,有许多小作坊和小型酿酒厂,酿造原酒作为基本葡萄酒,然后利用四川省天府名酒研究中心的固态发酵生产浓缩葡萄酒和高级酒精调味料。白葡萄酒非常受欢迎。